Beef, Mirliton of

Ingredients

• about 1 pound of cold beef
• 4 onions
• 1 ounce of butter
• 1 tablespoonful of flour
• £ pint of good brown gravy
• season with pepper
• season with salt
• Bake for J hour

Method

1. 1

   Fry sliced onions in butter until browned.

2. 2

   Add flour, mix with gravy, water, and ketchup.

3. 3

   Season and boil for 10 minutes.

4. 4

   Pour over arranged beef and bake for half an hour.

Nutrition per serving

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 40. The excerpt below is the record exactly as published.

Beef, Mirliton of. — Take about 1 pound of cold beef ; cut 4 onions into slices, and fry them in a stewpan with 1 ounce of butter. Add 1 tablespoonful of flour (after the onions are well browned). Mix with £ pint of good brown gravy, water, and ketchup ; season with pepper and salt ; stir over the fire to boil for 10 minutes, then pour them on the slices of cold beef already arranged in a dish that will stand the fire. Strew some raspings of bread over the surface. Bake for J hour, and serve while quite hot. Beef Olives. — Take H pounds of rump steak cut thin, trim and cut in several pieces, beating each to make them flat. Brush over each piece with beaten egg, sprinkle with chopped herbs and seasoning. Boll up the pieces of steak neatly, and skewer or bind with thread, and pack them tightly in a small saucepan. Cover them with 2 or 3 thin rashers of bacon, and barely cover with stock. Cook very slowly for about 2 hours, then dish the meat, first removing the threads or skewers. Thicken and flavour the gravy with roux and some piquant, sauce or ketchup, pour over the olives, and serve. Beef Fritters. — Mix to a smooth batter 4 pound of flour with a teacupful of water ; melt the butter and stir into the batter with the whites of 2 eggs thoroughly whisked. Shred or mince the beef as fine MEATS : JOINTS, STEAKS, CHOPS, ENTREES, ETC. 57 as possible ; season to taste, and add to the batter. Mix all well together, and pour into a pan of boiling lard or beef dripping. Fry the fritters on both sides a nice brown, and when done, drain off from the fat. Serve on a folded napkin. Beef, Ribs of (k la Marseillaise). — Brown a rib of beef over a quick fire, with 4 tablespoonfuls of good oil. Then draw the stewpan aside, and let it cook gently until tender. Fry some sliced onions in oil until they are brown ; add vinegar, mustard, and a little stock broth. Season with salt

Cook this with the app: pantry check, scaling, and the assistant.